Chicken And Egg Hash Recipes

CHICKEN AND EGG HASH

Chicken and Egg Hash image

This chicken and eggs recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use pre-cooked meat. -Joyce Price, Whitefish, Ontario

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
4 large eggs
Chopped chives, optional

Steps:

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil. , Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper. , Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.

Nutrition Facts : Calories 464 calories, Fat 24g fat (8g saturated fat), Cholesterol 290mg cholesterol, Sodium 751mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

CHICKEN, BACON & EGG HASH

Chicken, Bacon & Egg Hash image

This recipe is my "clean out the freezer" meal that uses up cooked chicken, bacon and veggies. I will make up extra seasoned baby potatoes for the grill and use the leftovers for this dish. To simplify this even more you could use hash browns. Frozen mixed vegetables could be used instead of the peas and corn

Provided by Abby Girl

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 slices bacon, diced
1 tablespoon vegetable oil
1 onion, diced
2 cups cooked chicken, diced
1 1/2 cups potatoes (cooked and diced, or use hash browns)
1/2 cup baby peas, frozen
1/2 cup corn, frozen
1 tablespoon parsley, chopped
2 tablespoons butter
4 eggs

Steps:

In a large skillet, cook bacon until crisp, 5 - 6 minutes. Pour off all but 2 T of the fat.
Add onions and garlic to the skillet and cook stirring occasionally for 2 minutes. Add chicken and potatoes and cook until heated through.
Stir in peas and corn, cooking for 5 minutes.
In another skillet, melt butter over medium heat and cook eggs until whites are set but yolks are still runny.
To serve: Place the chicken hash on 4 plates. Place egg on top of the chicken hash and season with salt and pepper.
Options: You can grate some parmesan or cheddar cheese over on top.

Nutrition Facts : Calories 393.2, Fat 22.6, SaturatedFat 8.2, Cholesterol 259.2, Sodium 246.9, Carbohydrate 19.4, Fiber 3.1, Sugar 3.7, Protein 27.9

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